Galuskies Recipe -
Galuskies Recipe
  • READY IN 3+ hrs


Recipe by  

"A traditional meat and rice-stuffed cabbage roll from the Volga-Germans families prevalent in Ellis County, Kansas."

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Ingredients Edit and Save

Original recipe makes 40 servings Change Servings
  • PREP

    1 hr
  • COOK

    2 hrs 30 mins

    3 hrs 30 mins


  1. Place cabbages in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbages, reserving vinegar cooking water. Rinse with cold water to chill the cabbage, then separate the leaves.
  2. Meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
  3. Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool.
  4. Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
  5. Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil.
  6. Bake in preheated oven for 1 1/2 hours. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2011

These were SO GOOD! I made them for Thanksgiving "appetizers". only one person said they would try it. 5 people raved and asked not only for leftovers but the recipe as well. The stuffing is superb and I will make to stuff other things as well.

Most Helpful Critical Review
Oct 15, 2012

There was a lot left to be desired for flavor. Kicking it up on the spices would definitely help. The texture was great. The cabbage was cooked perfectly for working with. I might try this again but definitely not as written, I will add typical sausage flavors to the mixture. Also, I might add a bit more sauerkraut.


12 Ratings

Jan 28, 2008

I grew up in Gove County so I know all about the Galuskies!!! I still live in the area and love eating them! Great recipe!

Jul 17, 2007

An even better recipe than I grew up with in Hays, KS!! Even my husband ate them, and he never liked the ones I had made before! Thanks!

Sep 18, 2011

finally! someone who knows the value of hard work and we can recognize payoff yummmm! Been looking for this forever! Only difference (we're german) recipe calls for l/2 pork, l/2 beef. Love you Paper_boy21!!!

Dec 11, 2011

I agree with one other reviewer to add more onion, but aside from this - it was great! Just as I remember from childhood! Keep in mind that this recipe makes a ton. I cut it half and still had plenty for both hubby and myself for a couple of meals.

Jun 22, 2011

My recipe for this is almost as good, passed down to me from my German grandmother who grew up in Ellis County Ks. We don't puree the sauerkraut and trying it both ways I like it better not pureed. We make them into round balls held together with a toothpick instead of rolling into cylinders. Also try adding a lot more onion. This is so good! Especially when the weather is cold.

Jul 22, 2012

In traditional German fashion (and midwestern in my experience, for that matter), there isn't much flavor. The taste of the cabbage is long boiled out, as is the flavor of the filling. Before I baked it, I was really excited about the stuffing, but after an hour and a half in the oven, it was pretty much a consistent flavor throughout. It was edible, filling, and rather healthy for the large amount of meat in it, but I wouldn't make this again.


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 527 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Aaron Blake
1 Followers 2 Saved Recipes
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